Preheat oven to 350°F. Place pecans on a cookie sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove; set aside.

Combine sugar and butters in a medium bowl. Beat on medium speed with an electric mixer until soft. Add egg white and vanilla; beat until combined, scraping mixture off sides of bowl as needed.

In a medium bowl, whisk together cocoa, flour and baking powder. Add to butter mixture; beat to combine.

Drop dough by even teaspoonfuls, about 1 inch apart, onto 3 ungreased cookie sheets. Place 1 pecan half on top of each cookie. Bake for 12 minutes; remove from oven and allow to cool on pan for 5 minutes. Remove cookies with spatula to a rack to cool completely. Yields 2 cookies per serving.

These looked good and I think the only thing you really need to subsitute for is the butter, and it's not even that much! I bet they'd still be good even if you left off the nuts if you can't tolerate them. I'm going to try these soon but someone let me know if you get to them first!

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